Tapioca Cream
Cooking for 2
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For a light and lovely “something sweet” to cap off your meal, try this creamy dessert from Katie Anderson in Spokane, Washington. “To make it look extra-special, I sometimes sprinkle with cinnamon, nutmeg or a few sliced berries,” Katie says.
TIP: Tapioca will keep indefinitely if it’s stored airtight in a cool dry place.
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 1 cup 1% milk
- 3 tablespoons sugar
- 1 tablespoon quick-cooking tapioca
- 1 egg yolk, beaten
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Directions:
In a saucepan, combine the milk, sugar, tapioca, egg yolk and salt; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in vanilla. Cool slightly. Spoon into serving dishes. Cover and refrigerate until chilled. Yield: 2 servings.